Lemon Oreo Mini Cream Cakes: A Zesty Delight Awaits!
Lemon Oreo Mini Cream Cakes are fluffy, zesty, and creamy desserts that combine the delightful flavors of lemon and Oreo cookies, creating a perfect treat for any occasion.
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Total Time: 45 minutes
- Yield: 6 mini cakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/4 cup softened butter
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons baking powder
- Pinch of salt
- 1 1/2 cups cold heavy cream
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 10 crushed Oreo cookies
- 1 teaspoon lemon zest
- Crushed Oreos (for topping)
- Extra lemon zest (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a muffin tin or mini molds.
- Cream butter and sugar until fluffy, then beat in eggs one at a time. Add vanilla, lemon zest, and lemon juice.
- Whisk flour, baking powder, and salt in a separate bowl. Alternate adding dry mix and milk into the batter until smooth.
- Fill molds 2/3 full and bake for 15–18 minutes. Cool completely.
- Whip cream, powdered sugar, and vanilla until soft peaks form. Fold in crushed Oreos and lemon zest. Chill until thick.
- Slice each cake horizontally, fill with Oreo cream, sandwich together, and top with more cream and crushed Oreos.
Notes
- Use Golden Oreos for a lighter, lemony twist.
- Add a spoon of Greek yogurt to the cream for extra tang.
- Store chilled for up to 3 days for perfect freshness.
Nutrition
- Serving Size: 1 mini cake
Find it online: https://www.homeydishes.com/lemon-oreo-mini-cream-cakes-recipe/